To make your next BLT a signature Michael Recchiuti experience, follow these recipes for his buttery brioche and bitter, chocolatey mayonnaise. We served these BLTs at our Cheese & Chocolate Taste Project with applewood smoked bacon, sharp cheddar cheese, fresh butter lettuce and a thick slice of heirloom tomato. Be sure to save your extra brioche for mopping up that leftover mayo!

MAKE THE BRIOCHE

Proof the yeast in the milk with the sugar (this is the sponge) then stir in 1/2 cup flour until blended. Scatter remaining 1 1/2 cup flour over sponge. Cover with towel, and allow rising for one hour in a 90F area.

After the sponge has tripled in size, beat in the sugar, salt and eggs. Next beat in the butter, 3-4 tablespoons at a time, until all the butter is well incorporated. Cover with a towel and allow to rise for 3 hours or cover and place in fridge to ferment overnight.

After dough has risen or relaxed overnight, form it into small rounds and allow to rise until doubled in size. Carefully brush top with egg wash and bake in 350F oven for 20-30 minutes.

Begin beating egg yolks on medium speed for 1 minute, then increase speed to high and whip until doubled in volume.

Reduce speed to medium and add the chocolate mixture to the yolks carefully, in a fine stream. The yolks will start to emulsify and thicken. If mixture becomes too thick you may add a small amount of oil to loosen the mixture. Season to taste.

Note: This mayonnaise is meant for immediate use and will not keep well in the refrigerator.